Red, white, and green chilaquiles with fried eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Red, white, and green chilaquiles with fried eggs

Family-Friendly, Gluten-Free, Soy-Free, Vegetarian

2 Servings, 770 Calories/Serving

20 Minutes

With our salsa roja, lime-yogurt topping, and mild green chiles, these chilaquiles form a delicious culinary tribute to the colors of the Mexican flag.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • Sun Basket tomatillo simmer sauce base (tomatillos - mild green chiles - onion - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
  • 5 ounces tortilla chips
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • ¼ cup organic Greek yogurt
  • 4 organic eggs
  • ¼ cup Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)
  • Sun Basket salsa roja (fire-roasted tomatoes - lime juice - onion - garlic - kosher salt - cilantro)

Nutrition per serving

Calories: 770, Protein: 29g (58% DV), Fiber: 14g (56% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2.5g, Saturated Fat: 8g (40% DV), Cholesterol: 320mg (107% DV), Sodium: 950mg (40% DV), Carbohydrates: 78g (26% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the chilaquiles

  • Peel and coarsely chop the onion; set aside ¼ cup [½ cup] for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add all except the ¼ cup [½ cup] onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the tomatillo simmer sauce base and bring to a boil, then reduce to a simmer. Add the tortilla chips and cook, stirring occasionally, until the chips start to soften, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the lime yogurt and cilantro.

2

Make the lime yogurt; prep the cilantro

  • Zest and juice the lime, keeping the zest and juice separate. [Zest and juice 1 lime; save the remaining lime for another use.]
  • Coarsely chop the cilantro for garnish.
In a small bowl, stir together the yogurt, lime zest, and 1 teaspoon [2 tsp] lime juice. Season to taste with salt and pepper.

3

Fry the eggs

In a medium frying pan over medium heat, warm 2 to 3 teaspoons butter or oil (from your pantry) until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.

Serve

Transfer the chilaquiles to individual plates. Top with the eggs and sprinkle with the Mexican cheese blend. Garnish with the salsa roja, lime yogurt, cilantro, and remaining onion and serve.
Kids Can!
  • Measure the onion.
  • Juice the lime.
  • Stir the lime yogurt.
  • Garnish the chilaquiles.